Pappardelle with Ombrina Sauce in White

Method

1. Fillet the ombrina, remove bones and scrape the flesh from the bones with a spoon. Reserve the skin and fillets.
2. Cut the eggplant into small dice (about 0.5 cm), salt and let rest to release bitterness.
3. Bring a pot of salted water to a boil, add the wild fennel stalks and cook the pappardelle until al dente.
4. In a large pan, heat abundant olive oil with a clove of garlic. Fry the fish skin and pieces until golden. Remove fish and set aside. Discard the oil and garlic.
5. Add fresh olive oil to the pan, deglaze with white wine. Add sliced chili, taggiasche olives, the drained eggplant, and chopped wild fennel. Sauté briefly.
6. Add the drained pasta to the pan with a little pasta water. Toss well to combine.
7. Serve the pasta, topping with the reserved fish pieces, more fresh wild fennel, chili, and a drizzle of raw olive oil.